Step 1

In a large Dutch oven, heat 1 tablespoon of oil over medium heat. Add the chicken and cook until golden brown on both sides.

Step 2

Add in the carrots, celery, onion; Pour over the chicken broth and simmer over low heat for 30 minutes, or until the chicken is cooked through and veggies are tender.

Step 3

Remove the chicken from the pot and chop it. Return it back to the pan and add in the noodles.

Step 4

In a small bowl whisk well the milk with the flour. Pour it into the soup slowly, stirring continuously.

Step 5

Allow the soup to simmer for about 10 minutes, or until the noodles are done and the soup thickens.

Step 6

Season to taste and garnish with fresh dill.